Quick, Crispy Wholegrain Rolls

by Editorial Staff

Summary

Prep Time	10 mins
Total Time	10 mins
Course	Breakfast
Cuisine	European
Servings (Default: 1)

Ingredients

250 g rye flour (whole rain)
250 g spelled flour (whole rain)
1 packet tartar baking powder
0.5 teaspoon ½ bread spice mix
0.5 teaspoon ½ salt
100 g rains, mixed, e.. flax seeds, sunflower seeds, pumpkin seeds
mineral water

Instructions

Mix all ingredients thoroughly so that it makes a nice bread dough. Leave a few grains for sprinkling. Shape the bread dough into flat rolls and press the top firmly into the remaining grain mixture.
Makes about 6 rolls / rolls.
Bake for 20-30 minutes at 200 degrees.
To make them extra crispy, fill a small, heat-resistant bowl with water and place in the oven.
Variants:
You can add cheese, nuts or herbs to the dough.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.